Every once in a while a recipe comes along that tastes so delicious that even I can’t believe it’s Gluten Free. This gluten free Lemon Pound Cake was one of those recipes. The cake itself was fantastic, and of course the girls and I made two icing glazes to drizzle to put over the top (lemon for my lemon lover and chocolate for my chocoholic!).
Both tasted equally delicious.
- 1 cup sorghum flour
- 3/4 cup sweet rice flour
- 2 tbsp corn starch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup organic unsalted butter (at room temperature)
- 1 cup Wholesome Sweeteners Organic Sugar
- 4 organic eggs (at room temperature)
- 2-3 tbsp lemon juice
- 2 tbsp lemon zest
Preheat the oven to 325 degrees. Grease a loaf pan with butter and line it with parchment paper.
Whisk together sorghum, sweet rice flour, corn starch, salt and baking powder in a medium bowl.
Put sugar and the lemon zest in a bowl, working with your fingers, rub them together.
With an electric beater or a stand up mixer, cream butter. Add sugar and beat until light and fluffy.
Add eggs one at a time, beating well after each addition.
With the mixer on low, add the flour mixture.and lemon juice, mix until just smooth.
Spoon batter into the prepared pan, spread evenly.
Bake on the middle oven rack until the cake is deep golden brown for about 60 – 90 minutes or until a toothpick inserted comes out clean.
Check on cake continually after the first 45 minutes. If the top is getting too dark, you can always tent with tin foil.
Allow to cool the cake for 10 minutes, then grabbing the edges of parchment paper, lift the cake out and finish cooling on wire rack.
Cake can be served on its own or with a lemon or chocolate icing glaze drizzled over the top.